Wednesday, October 5, 2011
Wine Review: Cline Oakley 2009 fiveReds
Okay, this is what I call a "bang for the buck wine." This wine is a deep garnet color. The nose is filled with dark berried fruit flavors and spice like those found in the five reds that make this smooth red wine blend. The websites description of this composition of the five varietal blend. Vineyard Notes:The 2009 Oakley Five Reds is a silky blend of Merlot (47%), Syrah (13%), Barbera (12%), Alicante Bouchet (10%), Petite Sirah (10%) and the balance are mixed reds. Forty-eight percent of the blend comes from our cool climate Sonoma Coast vineyards, 29% comes from our Oakley, Contra Costa County vineyards, and the remainder comes from vineyards situated in the North Coast AVA.
This wine is easy to drink, balanced and full of juicy dark fruit flavors and spice. Try pairing this with a burger off the grill, a Mexican inspired meal, foods with a tomato based sauce, or to sip alone with aged cheddar or Cahill Porter cheese. Note: This wine was a sample provided by Cline Cellars http://www.clinecellars.com SRP $11.00
Note: I don't have how may appetizers this makes because I just fried them, until I got "full". This was my lunch!
Lorrie's Wonton Tacos
1 package of wonton wrappers
1 lb. of lean ground chuck
1 packet of Taco Seasoning mix (I used Old El Paso)
(1) 8oz package of nacho & taco grated cheese (cheddar, Monterrey jack blended with spices. Kroger's Brand)
I egg, plus I tablespoon of water whisked together
Canola oil to fry ( about 1 and 1/2 inches high in a cast iron skillet)
Cook ground meat by following the directions on the back of the taco seasoning package. Lay out wonton wrappers, put a little less than 1/2 tablespoon of cheese and ground meat mixture in the middle of each wrapper. Note: make sure not to over fill, you will not be able to close and seal them correctly. Brush the wrappers lightly around the edges with the egg mixture and seal tightly. Heat oil until when you flick a few drops of water and there is a pop; do not over heat oil! Fry until they are a light golden brown color. Drain on a platter with paper towels. I served them on an appetizer plate with a dollop of sour cream and some taco sauce.